For our March Lunch and Learn with Tihana from Heartsbloom, we knew we couldn't have any heavy foods for after the meditation, but we also needed foods that would be warming and nourishing to support the effects of the session. These pumpkin muffins fit just that criteria; packed with fibre from the pumpkin, protein from the eggs and almonds, and warming spices, these muffins are great as part of a breakfast, and fit easily in a lunchbox for a midday or post-workout snack. Play with different nuts for topping, add dark chocolate chips or dried cranberries, or even try different spice combinations to make these muffins perfect for you.
Ingredients
3 cups almond flour
1 tsp salt
1.5 tsp baking soda
5 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground nutmeg
7 large eggs
1.5 cups pumpkin puree
1.5 cups maple syrup
2 tsp vanilla extract
Pumpkin seeds (for topping)
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, whisk together the wet ingredients: eggs, pumpkin puree, maple syrup, and vanilla.
In another bowl, mix together the dry ingredients: almond flour, salt, baking soda, cinnamon, cloves, and nutmeg.
Combine the wet and dry ingredients, stirring until well incorporated.
Divide the batter evenly into a muffin tin lined with paper liners or greased.
Sprinkle pumpkin seeds on top of each muffin.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Let cool before serving.
Give these muffins a try, and let us know how it goes! If you post a picture to social media, give us a tag @casavive_healthstudio
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